Whole-Wheat Muffins
From High-Street cook book, 1885
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1165Calories
40 gProtein
180 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1165 kcal
Protein40 g
Carbohydrates180 g
Fiber19 g
Sugars45 g
Total Fat33 g
Saturated Fat16 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol215 mg
Sodium2317 mg
Potassium1335 mg
Calcium1380 mg
Iron11 mg
Magnesium270 mg
Phosphorus1289 mg
Zinc5.9 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E2.4 mg
Vitamin K8.9 mcg
Vitamin B61 mg
Vitamin B121.8 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)14 mg
Folate393 mcg
Choline232 mg
Caffeine0 mg
Water323 g
As published
This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 4. The excerpt below is the record exactly as published.
one table spoonful "f molasses, one half teaspoon ful of soda, salt. Fry In small cakes In Uol fat. Take Hood's Sarsaparilla now. //. Whole-Wheat Mucins. our egg, one cup of milk, one table- spoonful of Bugar, one and a half cups of whole wheat, one tablespoonful molasses, one-half cup flour, two teaspoonfuls bak- ing powder. To be baked in 1 1< »t and buttered Iron gem-pans. tJ. Parker House < <>r» Cake. Mix our cup of (lour, one cup of Indian meal, one and one-half teaspoonfuls of cream tartar, one teaspoonful of soda. and a little salt together. Mix one egg
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